Mix together raisins, currants, peels, ground almond, rind and juice.
Keep covered for 15-20 minutes.
Sieve flour and baking powder together.
Beat butter and sugar till creamy in a large mixing bowl.
Break eggs and beat well.
Put half of the flour and half of the raisins mixture.
Beat for 5-10 minutes.
Put remaining raisin mixture, milk and flour to the batter and beat vigorously for 10 minutes.
Grease a baking dish.
Pour batter into it.
Decorate with almond halves.
Bake in a preheated oven at 140°C for 1 hour.
Put a knife in the centre.
If comes out clean, cake is ready, otherwise bake for another 15-20 minutes.
Cool and take out from tin.